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Curried Lamb and Carrots

Photo: Oxmoor House
Prep time 6 mins
Cook time 8 hrs, 5 mins
Yield 6 servings (serving size: 3/4 cup lamb mixture and 3/4 cup couscous)
Serve the lamb with additional chutney, if desired.

Ingredients

  • 6 carrots, cut into 1-inch pieces (about 7 cups)
  • 1 (10-ounce) package frozen chopped onion
  • 2 tablespoons all-purpose flour
  • 1 1/2 pounds lean boneless lamb, cut into 1-inch cubes
  • Cooking spray
  • 1/2 cup apple cider
  • 1/4 cup mango chutney
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon Thai seasoning (such as McCormick)
  • 2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10-ounce) package couscous

Nutrition Information

  • calories 447
  • caloriesfromfat 18 %
  • fat 8.8 g
  • satfat 3.2 g
  • monofat 3.4 g
  • polyfat 1 g
  • protein 30 g
  • carbohydrate 60.2 g
  • fiber 5.7 g
  • cholesterol 73 mg
  • iron 3.6 mg
  • sodium 773 mg
  • calcium 60 mg

How to Make It

  1. Place carrot and onion in a 4-quart electric slow cooker.

  2. Place flour in a zip-top plastic bag; add lamb. Seal and shake to coat. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking spray; add lamb, and cook, stirring often, 5 minutes or until lightly browned. Place lamb, cider, and next 6 ingredients in slow cooker. Cover with lid; cook on high-heat setting 1 hour.

  3. Reduce heat setting to low; cook 7 hours. Remove lid, and stir mixture.

  4. Prepare couscous according to package directions, omitting salt and fat.

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